BR112019003346A2 - taste modulator compound, taste composition, consumer product, method for modulating the taste properties of a consumer product and method for modulating undesirable taste characteristics in a consumer product - Google Patents

Abstract

Aldehydes of formula (I) (x represents an alkyl or alkenyl group having up to 9 carbon atoms) for use in taste modulation and / or taste composition are provided. specifically, the subject matter compound of the patent application provides unexpected and effective taste modulation properties. taste modulation and / or taste composition may be incorporated into various end consumer products, in particular in combination with high intensity sweeteners.

Description

FLAVOR MODULATOR COMPOUND, FLAVOR COMPOSITION, CONSUMER PRODUCT, METHOD FOR MODULATING THE TASTE PROPERTIES OF A CONSUMER PRODUCT AND METHOD FOR MODULATING UNDESIRABLE TASTE CHARACTERISTICS Field of invention [0001] description of the subject matter of the invention [0001] The invention relates to compounds capable of modulating the unwanted taste characteristics of high intensity sweeteners, for example, bitter taste / taste associated with high intensity Stevia extract derived from sweeteners, and for flavor compositions comprising such compounds. The subject matter also relates to consumer products comprising such taste-modulating compounds and / or flavor compositions. Background of the invention [0002] Many consumers want sweetened-tasting foods and drinks. However, in many instances, consumers are chosen to limit their consumption of caloric sugar (eg, sucrose, glucose, fructose) as a means to reduce caloric intake and assist with weight loss or for medical reasons requiring such limitation as in the case diabetes or reactive hypoglycemia. In other examples, there is a desire on the other hand for consumers to replace refined processed sugar in their diet with a perceived less processed alternative and a more natural alternative. Thus, there is a strong market demand for low-calorie or zero-calorie food and beverage options that maintains a similar sweetener taste to that achieved through the use of sucrose (ie sugar) and other traditional caloric sweeteners.

[0003] Alternatives to these traditional sweeteners include

Petition 870190016697, of 02/19/2019, p. 24/77

2/49 high intensity sweeteners (HIS), which are several times more sweeteners than sucrose, but are both low-calorie and non-caloric. HIS provides an added benefit for food and beverage manufacturers as they are often less expensive and more shelf stable than sugar and can be used in lesser amounts than sugar while still providing a comparatively sweet taste profile due to their intensity high sweetener.

[0004] Despite these added benefits, the use of HIS is often limited due to the undesirable taste characteristics of many HIS. More particularly, HIS are often associated with bitterness, astringent, metallic, sour / acidic, and / or licorice-like flavor characteristics. Therefore, there is a continuing interest in compounds that can increase the perception of a sugar-like taste and uniform sweetness for flavorings and / or consumer products having HIS without the negative characteristic.

[0005] In addition to HIS, there are other ingredients used in food, beverages, oral care products, over the counter (OTC) and pharmaceutical prescription or other consumer products with undesirable taste characteristics such as bitterness, astringency, metallic, sour and / or licorice-like taste characteristic, or combinations thereof. Non-limiting examples include tannins, caffeic acid or esters thereof, terpenoids, metal salts, active pharmaceutical ingredients (eg, ibuprofen, dextromethorphan, acetaminophen, guaifenesin, etc.), proteins and peptides, polyphenols (eg, catechin, epicatechin , epicatechin gaiato, gallic acid,

Petition 870190016697, of 02/19/2019, p. 25/77

3/49 epigallocatechin, epigallocatechin gall, etc.), humulinone, quinine, natural plant extract, conservative, vitamins, and minerals. Similarly, there is a continuing need to identify compounds that can modulate these additional taste characteristics.

[0006] Consequently, it is an objective of the present description to provide new compounds and flavor compositions comprising compounds that can effectively and unexpectedly improve the taste characteristics of HIS. It is another objective of the present description of the subject matter of the application to provide new compounds and flavor compositions comprising compounds that can effectively and unexpectedly modulate other undesirable taste characteristics of foods, beverages, drugs or other consumer products comprising such ingredients.

Summary of the invention [0007] The present description of the object of the invention has found compounds that are unexpectedly and surprisingly effective in providing characteristic desirable benefits and taste.

[0008] The present description of the subject of the invention provides a flavor modulating compound represented by formula I.

^X '(I) where the dashed lines can both be a single bond or one of the dashed lines is a double bond and the other a single bond, and

X being an aliphatic or branched C1-C9 alkyl group or an aliphatic C1-C9 alkenyl group or

Petition 870190016697, of 02/19/2019, p. 26/77

4/49 branched that incorporates one or more double bonds. [0009] In certain embodiments, in the flavor modulating compound of formula (I), the dashed lines can both be a single bond, or one of the dashed lines is a double bond and the other a single bond, with X representing a C6-C7 alkenyl group that incorporates one or more unconjugated double bonds.

[0010] In certain embodiments, the compound is produced by fermentation and the enzymatic reaction process.

[0011] The present description of the matter also provides flavor compositions comprising one or more flavor modulating compounds according to Formula (I). In particular embodiments, the flavor modulating compound is selected from the group consisting of 4-decennial; 7decennial; 4,7-decadienal; 2,4,7-decatrienal; 2,6-nonadienal; 3,6-nonadienal; 6-nonenal, and mixtures thereof. In other embodiments, the flavor modulating compound is a mixture of two or more 4,7-decadienal isomers selected from the group consisting of (4Z, 7Z) -isomer, the (4E, 7Z) isomer, the (4Z, 7E) -isomer, the (4E, 7E) -isomer, and mixtures thereof.

[0012] The present description of the matter further provides consumer products comprising: (a) one or more flavor and / or taste modulating compositions, and (b) a basic consumer product. In certain embodiments, the consumer product further comprises at least one high intensity sweetener and / or non-HIS sweetener. In another embodiment, the description of the matter provides a consumer product comprising: (a) one or more compounds according to formula (I); (b) at least one high-intensity sweetener and / or non-HIS sweetener, and (c) one

Petition 870190016697, of 02/19/2019, p. 27/77

5/49 basic consumer product.

[0013] In certain embodiments, the high intensity sweetener is selected from the group consisting of 1,2-benzothiazole-3 (2H) -one 1,1-dioxide (saccharin) or its sodium salt; methyl-L-cc-apartyl-L-phenylalaninate (aspartame);

acesulfame potassium (Ace-K or acesulfame K); 1,6-dichloro1,6-dideoxy-b-D-fructan furan si 1-4-chloro-4-deoxy-CC-Dgalactopyranosideneotame (sucralose); (3S) -3- [3- (3hydroxy-4-methoxyphenyl) propylamino] -4 - [[(2S) -1-methoxy-1-oxo-3phenylpropan-2-yl] amino] 4-oxobutanoic (advantame) ; (3S) -3- (3,3-dimethylbutylamino) -4 - [[((2S) -l-methoxy-1-xo-3-phenylpropan-2-yl] amino] -4-oxobutanoic (neotame), LCC-aspartyl -N- (2,2,4,4-tetramethyl-3-thietanyl) -D-alaninamide (alitame); sodium N-cyclohexylsulfamate (cyclamate) and its salts (for example, calcium cyclamate, sodium cyclamate, magnesium cyclamate, potassium cyclamate), and some of the sugar alcohols (for example, xylitol) and combinations thereof. In other embodiments, the high-intensity sweetener is derived from Stevia rebaudiana selected from the group consisting of the entire leaf and extracts of raw Stevia, modified Stevia extracts, poly-, poly- and steviol mono-, di- and steviol compounds, green Stevia powder ,

Rebaudiosideo A (Reb A), Rebaudiosideo B, Rebaudiosideo ç, Rebaudiosideo D, Rebaudiosideo D2 r Rebaudiosideo E, and Rebaudiosideo F, Rebaudiosideo G, Rebaudiosideo H, Rebaudiosideo I, Rebaudiosideo J, Rebaudiosideo K, Rebaudiosideo K, Rebaudiosideo M, Rebaudiosideo N, Rebaudiosideo The, Rebaudiosideo Q, Rebaudiosideo R, Rebaudiosideo s, Rebaudiosideo v, Rebaudiosideo W, Rebaudiosideo Rebaudiosideo KA, Dulcosideo THE,

Petition 870190016697, of 02/19/2019, p. 28/77

6/49

Rebaudioside, Stevioside, and other modified stevioglycosides, and combinations thereof. In other embodiments, the high intensity sweetener is derived from Siraitia grosvenorii, such as those selected from the group consisting of modified or unmodified extracts (ie Luo Han Go extract or Monk fruit juice) and mogrosides (for example, mogrosideos IV, mogrosideos V, siamenosideo I, el] -oxo mogrosideos V). In other embodiments, the high intensity sweetener is selected from the group consisting of methyl L-CC-apartyl-L-phenylalaninate, extract from Siraitia grosvernorii, Rebaudiosídeo A; and combinations thereof.

[0014] The present description of the matter further provides methods for modulating the taste properties of a consumer product, with one or more compounds according to formula (I) being added to the consumer product in an effective amount to modulate the taste profile of the high intensity sweetener.

[0015] The present description of the material further provides methods for modulating undesirable taste characteristics, such as those resulting from the use of a high intensity sweetener or other ingredient with an undesirable taste profile in a consumer product, comprising the addition of at least one compound according to formula (I) to the consumer product containing the high intensity sweetener and / or another ingredient with an unwanted taste profile in an amount sufficient to provide a more desirable taste or a flavor profile flavor for the consumer product.

[0016] The aforementioned have very broadly outlined the characteristics and technical advantages of the description of

Petition 870190016697, of 02/19/2019, p. 29/77

7/49 subject matter of the invention, so that the following detailed description can be better understood. The additional features and advantages of the description of the subject matter of the invention will be described hereinafter, in the form of the object of the claims for description of the matter. It should be appreciated by those skilled in the art that the specific design and embodiments described can easily be used as a basis for modifying or designing other structures to accomplish the same purpose as the subject matter of the present invention. It should be noted by those skilled in the art that such equivalent constructions do not escape the spirit and scope of protection of the matter described as represented in the attached claims. The new features that are believed to be features of the subject matter of the invention, both as for their organization and method of operation, together with additional objects and advantages will be better understood from the description below.

Detailed description of the invention [0017] As noted above, there remains a need in the prior art for compounds that modulate the unpleasant bitterness, astringency, metallic taste, acidic, and / or licorice-like taste characteristics associated with HIS and / or other food , drink, oral care, and / or pharmaceutical product ingredient. The present description of the matter addresses this need through compounds selected from the group represented by formula (I) and / or new flavor compositions comprising one or more of the compounds described below.

[0018] For clarity, and not for limitation of the invention, the

Petition 870190016697, of 02/19/2019, p. 30/77

8/49 detailed description is divided into the following subsections:

1. Definitions;

2. Taste-modulating compounds;

3. High intensity sweeteners (HIS) and other ingredients with an undesirable taste profile;

4. Flavor compositions; and

5. Use in consumer products.

1. Definitions [0019] The terms used in this application generally have their ordinary meaning in the art, within the context of this description and in the specific context where each term is used. Certain terms are discussed below, or elsewhere in the report, to provide additional guidance for the practitioner in describing the compositions and methods of the description and how to make and use it.

[0020] As used here, the words one or one when used in conjunction with the term comprising in the claims and / or in the report, may mean one, but they are also consistent with the meaning of one or more, at least one and / or understanding are interspersed, and one skilled in the art will recognize that these terms are open terms.

[0021] As used here, the term about or approximately means within an acceptable range of error for particular values as determined by a person skilled in the art, which will depend in part on how the value is measured or determined, that is, the limitations of the measurement system. For example, about can mean a range of up to 20%, up to 10%, up to 5% and / or up to 1% of a given value. [0022] As used here, the term isomer refers to

Petition 870190016697, of 02/19/2019, p. 31/77

9/49 different compounds that have the same molecular formula, but differ in the arrangement and configuration of the atoms. Also as used herein, the term stereoisomer refers to any one of several stereo isomeric configurations that may exist for a given compound of the present description of matter and includes geometric isomers. It should be understood that a substituent can be attached to a chiral center of a carbon atom. Therefore, the present description of the subject includes enantiomers, diastereomers or racemates of the compounds. In addition as used here, the terms constitutional isomers refer to different compounds that have the same number of, and types of atoms, but the atoms are connected differently.

[0023] As used here, the term enantiomers refers to a pair of stereoisomers that are non-overlapping mirror images of each. A 1: 1 mixture of a pair of enantiomers is a racemic mixture. The term is used to designate a racemic mixture when appropriate.

[0024] As used here, the term diastereoisomers refers to a stereoisomer that has at least two asymmetric atoms, but that are not mirror images of each other. The absolute stereochemistry is specified according to the Cahn-Ingold-Prelog R-S system. when a compound is a pure enantiomer, the stereochemistry in each chiral carbon can be specified by either R or S. The resolute compounds whose absolute configuration is unknown can be designated (+) or (-) depending on the direction (dextro-rotating or rotating) that they rotate the light from the polarity plane on the wavelength of the sodium line D. the compounds of the present description of matter contain one or more centers

Petition 870190016697, of 02/19/2019, p. 32/77

10/49 asymmetric and can thus result in elevation of enantiomers, diastereomers, and other stereoisomeric forms, which can be defined, in terms of absolute stereochemistry, as (R) - or (S) -. The present description of the matter means to include all such possible isomers, including racemic mixtures, optionally pure forms and intermediate mixtures. Optically active (R) - and (S) -isomers can be prepared using chiral sinthons or chiral reagents, or resolute using conventional techniques. If the compound contains a double bond, the substituent can have the E or Z configuration. If the compound contains a di-substituted cycloalkyl, the cycloalkyl substituent can have a cis- or trans- configuration. All tautomeric forms are also intended to be included.

[0025] As used herein, the terms flavoring or flavor composition may be used interchangeably and refer to preparations added to a desired consumer product as being inhibited or ingested to impart a taste or flavor profile to the consumer product, or improve, modify or perfect the taste or flavor profile of the consumer product.

[0026] As used here, the term taste modulation means modifying the profile of a food, drink or other consumed product to improve the overall taste experience during consumption, for example, reducing bitterness, improving the sweet profile , or improving the overall flavor profile and taste.

[0027] As used here, the term consumer product means products intended to be used or

Petition 870190016697, of 02/19/2019, p. 33/77

11/49 consumed in the form in which it is sold, and is not intended to have subsequent commercial manufacture or modification. Non-limiting examples of consumer products are described in more detail here.

[0028] As used herein, the term base consumer product means those components known to those skilled in the art and used to provide typical properties of the consumer product.

[0029] All publications, including but not limited to patents and patent applications, cited in this application, are incorporated here by reference as if each individual publication were specifically and individually indicated to be incorporated by reference here as fully represented here.

2. Taste-modulating compounds [0030] The present description of taste-modulating compounds includes compounds selected from the group represented by Formula (I).

(I)

Where the dashed lines can both be a single bond, or where one of the dashed lines is a double bond and the other a single bond, where X represents an aliphatic or branched C1-C9 alkyl group or a C1-C9 alkenyl group aliphatic or branched, which incorporates one or more double bonds.

[0031] In certain embodiments, the compound is Formula I, where the dashed lines can both be a single bond, or one of the dashed lines is a double bond and the other

Petition 870190016697, of 02/19/2019, p. 34/77

12/49 a single connection; and X being a C6-C7 alkenyl group that incorporates one or more unconjugated double bonds. As such, in certain embodiments, the compounds are C9-C10 aldehydes with at least one double bond.

[0032] In these embodiments, where the compounds contain one or more double bonds, each compound can be in the E- or Z configuration, thus resulting in various stereoisomeric forms. All possible isomers, including isomeric mixtures, pure forms, and intermediate mixtures are included in the present description of the matter.

[0033] In certain non-limiting embodiments, the aldehyde compound of Formula (I) is 4-docenal; 7-decennial; 4.7decennial; 2,4,7-decatrienal; 2,6-nonadienal, or 3,6nonadienal. In certain embodiments, the aldehyde of formula (I) is a mixture of two or more 4,7-decadienal isomers selected from the group consisting of (4Z, 7Z) isomer, the (4E, 7Z) isomer, the isomer - (4Z, 7E), the isomer (4E, 7E). In another embodiment, the aldehyde is limited to the isomer (4Z, 7Z).

[0034] The compounds of the present description can be synthetic or natural derivatives. The synthetic versions of the compounds include those obtained via chemical synthesis or isolated by chemical processes, whether artificial or identical to natural, such as those described in US Patent 4,687,599, incorporated herein by reference in their entirety. In one embodiment, a synthetic version of a compound of Formula (I) can be prepared as described in Example 9.

[0035] The natural versions of the compounds include those obtained via physical, enzymatic and / or microbiological processes, for example, fermentation, from

Petition 870190016697, of 02/19/2019, p. 35/77

13/49 materials from a plant or animal origin. In one embodiment, a natural version of a compound of Formula (I). For example, a natural version of 4,7-decadienal can be obtained by extracting plant material of the species Acorus calamus. In another embodiment, a natural version of a compound of Formula (I) is obtained by fermentation processes, including, but not limited to, the processes described in Example 10.

3. High intensity sweetener (HIS) and other ingredients with an undesirable taste profile:

[0036] The compounds of the present description of the matter can be used in combination with high intensity sweeteners (HIS) or other ingredients with an undesirable taste profile, which can be targeted for modulation.

The HIS of the present description of the matter can be synthetic (also referred to here as artificial) or naturally derived. Non-limiting examples of synthetic HIS include: 1,2-benzothiazole-3 (2H) -one 1,1-dioxide (saccharin) or its sodium salt; methyl-L-cc-apartyl-L-phenylalaninate (aspartame);

acesulfame potassium (Ace-K or acesulfame K); 1,6-dichloro1,6-dideoxy-b-D-fructan furan si 1-4-chloro-4-deoxy-CC-Dgalactopyranosideneotame (sucralose); (3S) -3- [3- (3hydroxy-4-methoxyphenyl) propylamino] -4 - [[((2 S) -l-methoxy-1-oxo-3phenylpropan-2-yl] amino] 4-oxobutanoic (advantame ); (3S) -3- (3,3-dimethylbutylamino) -4 - [[((2 S) -l-methoxy-1-xo-3-phenylpropan-2-yl] amino] -4-oxobutanoic (neotame), LCC- aspartyl-N- (2,2,4,4-tetramethyl-3-tietanyl) -D-alaninamide (alitame); sodium N-cyclohexylsulfamate (cyclamate) and its salts (for example, calcium cyclamate, sodium cyclamate,

Petition 870190016697, of 02/19/2019, p. 36/77

14/49 magnesium cyclamate, potassium cyclamate), and some of the sugar alcohols (for example, xylitol).

Natural HIS derivatives may include, but are not limited to, glycoside di-terpenes, such as those sweeteners derived from plant members of the genus, Stevia, such as Stevia rebaudiana, (also referred to here as Stevia-derived sweeteners), or derivative from Siraitia grosvenorii, also commonly referred to as Luo Han Go or Monk fruit. Non-limiting examples of Stevia-derived sweeteners include all crude Stevia leaf and extract, modified Stevia extracts, mono-, di- and polyglycosylated polyglycosylated steviol compounds, Stevia powder

green, Rebaudiosideo A (Reb THE) , Rebaudiosideo B, Rebaudiosideo ç, Rebaudiosideo D, Rebaudiosideo D2, Rebaudiosideo AND, and Rebaudiosideo F, Rebaudiosideo G, Rebaudiosideo H, Rebaudiosideo I, Rebaudiosideo J, Rebaudiosideo K, Rebaudiosideo K, Rebaudiosideo M, Rebaudiosideo N, Rebaudiosideo The, Rebaudiosideo Q, Rebaudiosideo R, Rebaudiosideo s, Rebaudiosideo v, Rebaudiosideo W, Rebaudiosideo Rebaudiosideo KA, Dulcoside A r Rebaudiosideo, Steviosideo, and others stevioglycosides modified. Examples non-limiting in Siraitia grosvenorii derivatives of HIS include extracts modified and not modified (or be, Luo extracts Han

Go or Monk fruit juice) and mogrosideos (for example, mogrosideos IV, mogrosideos V, siamenosideo I, and 11-oxo mogrosideos V).

[0037] Other non-limiting examples of naturally derived HIS include sweetening proteins (eg, monatin, curculin, taumatin, monelin, mabinlin, pentadin, brazzein,

Petition 870190016697, of 02/19/2019, p. 37/77

15/49 hemandulcin, filodulcin, glyphilin, floridzin, trilobatin, floretin), neohesperdin dihydrochalcona, narigin dihydrochalcona, glycyrrhizic acid and its salts, polypodoside A, and natural extracts such as liquorice root extract, citrus distillates and extracts, and citrus extracts and extracts, extracts and extracts .

[0038] Those skilled in the art will recognize that there are other ingredients used in food, beverages, during counting (OTC) and pharmaceutical prescription or other consumer products having undesirable taste characteristics, such as bitter, astringent, metallic, sour and / or licorice-like taste characteristics, or combinations thereof, that evoke similar HIS without flavors and HIS mentioned above and present similar problems for aromatists. In one embodiment, the present description of the compounds can be used to provide the benefits of taste modulator, for such non-HIS materials. Non-limiting examples of such non-HIS modulating target materials include cocoa, coffee, caffeine, theobromine, diketopiperazines, amino acids, bitter peptides, proteins (e.g., vegetable proteins, casein, soy, wheat), hydrolyzed proteins, naringin, taurine, guarana , chlorogenic acid, preservative (eg potassium salts, sodium salts), zinc salts, isoflavones, polyphenols, menthol, quinine, certain essential oils (eg mint oil), Maillard reaction products, beer, hops , humulone, isohumulone, humulinone, lupulone, hulupona, tannins, fafeic acid, or esters thereof, terpenoids, metal salts, certain active pharmaceutical ingredients (eg acetaminophen, ibuprofen, salicylic acid, dextromethorphan, guaifenesin, acid

Petition 870190016697, of 02/19/2019, p. 38/77

16/49 acetylsalicylic, kinetidine, ranitidine, amoxicillin, loperamide), quinidine, genetian root extracts, cinchona bark extracts, polyphenols (eg catechin, epicatechin, epicatechin gaiato, gallic acid, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, ometa-3, alcohols, vitamins (eg B vitamins) and minerals.

4. Taste and taste modulating compositions>

[0039] In certain embodiments, the present description of the taste-modulating compounds of formula (I) can be formulated into a taste-modulating composition, to provide taste modulation, but not a particular taste profile. Such taste modulating compositions can be added to or combined with other flavorings or flavor compositions. In other embodiments, the present description of the taste modulating compounds of formula (I) can be formulated into a taste composition, which can be used to provide a particular taste profile in addition to taste modulation. In certain embodiments, the flavor compositions may also contain additional flavor components and / or sweetening or sweetening components.

In certain embodiments, the taste modulating compositions of the present description of the subject may comprise additional taste modulating compounds to further modify the ability to modulate taste include terpenes (proe xemplo, sesquiterpenes, diterpenes, triterpenes, etc.), flavanols, organic acids (such as tartaric acid, acetic acid, citric acid, malice acid, etc.), inorganic acids, organic salts, nucleotide monophosphates, diphosphates and triphosphates, hydroxy flavones, acid amides

Petition 870190016697, of 02/19/2019, p. 39/77

17/49 hydroxybenzoic acid, hydroxydeoxybenzoins, hydroxyphenylalcanodiones, diacetyl trimer, γaminobutyric acid, vanillin, vanilla extract, divanilines, hydroxiflavans, lactisois, 2, 4-dihydroxybenzoic acid, maltol, ethylene, cyclone, hydrolate, cyclone, cyclone, cyclone maple furanone, mesifuran, natural distillates and extracts (eg honey, molasses, carob, brown sugar, sugar, ginger, green coffee) fatty acids, fatty acid esters, fat, oils, 3- (1 - ((3, 5-dimethylisoxazol-4yl) methyl) -1H-pyrazol-4-yl) -1- (3-hydroxybenzyl) -imidazolidine2,4-dione, lactones, 1-hexadecanol, menthol, menthol, camphor, pulegol, isopulegol, cineola, 2-isoproyl-N-2,3trimethylbutyramide, N-ethyl-2-isopropyl-5-methylcyclohexane carboxamide, ethyl-3- (p-menthane-3-carboxamido) acetate, N- (4methoxyphenyl) -pmentanecarboxamide, N-ethyl- 2,2diisopropylbutanamide, N-cyclopropyl-5-methyl-2isopropylcyclohexane carboxamide, N- (1,1-dimethyl-2hydroxyethyl) -2,2-diethylbutanamide, N- (4-cyanomethane ylphenyl) -pmentanocarboxamide, N- (2- (pyridin-2-yl) ethyl) -3-pmentanocarboxamide, N- (2-hydroxyethyl) -2-isopropyl-2,3dimethylbutanamide, cyclopropanecarboxylic acid (2-isoproyl5-methyl-cyclohexyl ) -amide, N- [4- (2-amino-2-oxoethyl) phenyl] -pmentan carboxamide, menthyl pyrrolidones carboxylate, cubball, iciline, 1- (2-hydroxy-4-methylcyclohexyl) ethanone, N (4- ( cyanomethyl) phenyl) -2-isopropyl-5,5-dimethylcyclohexane-lcarboxamide, 2-isopropyl-5-methylcyclohexyl 4- (dimethylamino) 4-oxobutanoate, N-benzo [1,3] dioxol-5-yl-3-pmentanocarboxamide , N-benzooxazol-4-yl-3-pmentanecarboxamide, N-4 - ([1,2,4] triazol-l-yl) -phenyl-3-pmentanocarboxamide, N-4- (pyrazol-l-yl) - phenyl-3-p

Petition 870190016697, of 02/19/2019, p. 40/77

18/49 mentanocarboxamide, N- (1-isopropyl-1,2-dimethylpropyl) -1,3benzodioxole-5-carboxamide, N- (1-methyl-lysopropylbutyl) benzamide, fenchyl-N, N-diemethylsuccinamide, fenchyl monosuccinate, ethyl fenchil malonate, bornyl monosuccinate, isobornyl monosuccinate, menthyl 3oxobutirate, menthyl 3-oxopentanoate, 3-1-mentoxypropane-1,2-diol, 3-l-mentoxy-2-methylpropane-1,2,2-diol, p-mentano-3,8diol , 2-1-mentoxiethan-l-ol, 3-1-mentxipropan-l-ol, 4-1mentoxibutan-l-ol, menthyl 3-hydroxybutyrate, 6-isopropyl-9methyl-1,4-dioxaspiro- (4,5 ) -decane-2-methanol, 2 - [(2-pmentoxi) ethoxi] ethanol, menthyl succinate, mentile glutarate, dimentyl succinate, dimentil glutarate, mentile lactate, menthol glycerin ketal, mint oil, peppermint oil, mint, oil eucalyptus, spilantol, sanshool, hydroxy γ-sanshool, hydroxy-sanshool, sanshool-I, sanshool II, sanshoamide, Japanese pepper extract, chavicine, echinacea extract, northern prickly ash extract, Nepalese timer spice extract, 4- (1 me ntoxymethyl) -2-phenyl-1,3-dioxolane, N-isobutyldeca- (2,4) -dienamide, Ncyclopropyl- (2E, 6Z) -nonadienamide, N-ethyl- (2E, 6Z) nonadienamide, jambu oleoresin, allyl-isothiocyanate , 4hydroxybenzyl isothiocyanate, mustard oil, wasabi extract, elemol, elimicin, lime oxide, elemy oil, ocimeo quintoxide, 2-isopropenyl-5-methyl-5-viniltetrahydrofuran, vanylyl ethyl ether, vanylyl propyl ether, vanillin propylene ether , ethyl vanillin propylene glycol acetal, capsaicin, gingerol, vanylyl butyl ether, 4- (1-menthoxymethyl) 2-phenyl-1,3-dioxolane, 4- (1-mentoxymethyl) -2- (3 ', 4 'dihydroxy-phenyl) -1,3-dioxolane, 4- (1-menthoxy-methyl) -2- (2' hydroxy-3'-methoxy-phenyl) -1,3-dioxolane, 4- (1-mentxi) -methyl) Petition 870190016697, of 02/19/2019, p. 41/77

19/49 - (4'-methoxyphenyl) -1,3-dioxolane, 4- (1-menthoxy-methyl) -2 (3 ', 4'-methylenedioxy-phenyl) -1,3-dioxolane, black pepper extract , cinnamaldeide, piperine, hot pepper oil, red pepper oleoresin, capsicum oleoresin, ginger oleoresin, nonyl vanylylamide acid, 4- (1mentoxy-methyl) -2- (3'-methoxy-4'-hydroxyphenyl) -1 , 3-dioxolane, vanillin-1,2-hexylene glycol acetal, vanillin-1,2-butylene glycol acetal, vanillin-1-butoxyglycerol acetal, ethyl vanillin, ethyl vanylyl alcohol (3-ethoxy-4-hydroxybenzyl alcohol), ethyl homovanylate, vanylyl isopropyl ether, and all stereoisomers and mixtures thereof.

[0040] In certain embodiments, additional taste modulating compounds may be compounds known in the art as sweeteners (e.g., sweetener proteins), but used at levels below the level of the levels required to provide a sweetening effect.

[0041] In certain embodiments, the described taste modulating compounds of formula (I) can be used in a flavor composition comprising at least one HIS and / or at least one non-HIS sweetener. In other embodiments, the flavor compositions do not contain HIS and / or non-HIS sweeteners. In still other embodiments, HIS and / or non-HIS sweeteners can be added separately.

[0042] The amount of one or more compounds of Formula (I) present in the flavor composition of the present description of the matter may vary based on the amount of other flavor modulating agents, but is typically present from about 0.001 part per trillion (ppt) to 10% by weight, or from about one part per trillion to about 10% by weight, or from about 0.001% to about 5% by weight for

Petition 870190016697, of 02/19/2019, p. 42/77

20/49 total weight of the flavor composition, and values between them. In additional embodiments, the compounds of formula (I) can be present in amounts from about 0.00001% to about 10% by weight, or from about 0.00001% to about 5% by weight, or about from 0.00001% to about 1% by weight, or from about 0.00001% to about 0.1% by weight of the flavor composition. In other embodiments, the compounds of formula (I) can be present in amounts from about 0.00001% to about 10% by weight, or from about 0.0001% to about 10% by weight, or about from 0.001% to about 10% by weight, or from about 0.01% to about 510% by weight, or from about 0.1% to about 10% by weight, or from about 1.0 % to about 10% by weight, or from about 5% to about 10% by weight of the flavor composition. In certain embodiments, the compounds of formula (I) can be present in amounts of about 0.00001%

about in 10% by weight, or 0.1% about 5% by weight, or of fence about in 1 2-L o 0.5% to about 2% by weight of the flavor composition. or of about 0.5% at [0043] In a realization of description gives matter, the composition taste modulator OR composition of flavor

comprises one or more of the compounds of formula (I) and one or more non-HIS materials. Non-limiting examples of such non-HIS modulated target materials include cocoa, coffee, caffeine, theobromine, diketopiperazines, amino acids, sour peptides, proteins (eg, plant proteins, casein, soy, wheat), hydrolyzed proteins, naringin, taurine, guarana, chlorogenic acid, preservative (eg potassium salts, sodium salts), zinc salts, isoflavones, polyphenols, menthol, quinine, certain essential oils (eg peppermint oil), reaction products

Petition 870190016697, of 02/19/2019, p. 43/77

21/49

Maillard, beer, hops, humulone, isohumulone, humulinone, lupulone, hulupona, tannins, coffee acid, or esters thereof, terpenoids, metal salts, certain active pharmaceutical ingredients (eg acetaminophen, ibuprofen, salicylic acid, dextrometorfan, guaifenesin , acetylsalicylic acid, kinetidine, ranitidine, amoxicillin, loperamide), quinidine, genetian root extracts, cinchona bark extracts, polyphenols (eg catechin, epicatechin, gaiato epicatechin, gallic acid, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin, epigalocatechin -3, alcohols, vitamins (for example, B vitamins) and minerals.

[0044] In yet another embodiment, the described taste modulating compositions or taste compositions can be incorporated into more complex flavorings containing one or more flavor ingredients or taste compositions to improve or comply with all the taste characteristics of such flavorings . Such taste ingredients or flavor compositions include, for example, natural or synthetic flavor, that is, fruit flavor (for example, lemon, lime, orange, grapefruit, cherry, strawberry, raspberry, heap, apple, grape, pineapple, banana, tomato); synthetic or natural botanical flavor, (for example, tea flavor, coffee flavor, hazelnut, almond, pecan, or other nut flavor, vanilla flavor), and other complex flavor profiles (for example, cola flavor or imaginary flavor, such as birthday cake or ice cream).

[0045] The modulation of taste or flavor compositions of the present description of the subject of the application may further comprise one or more support materials. On the

Petition 870190016697, of 02/19/2019, p. 44/77

Exemplificative, support materials can include diluents, for example, ethanol, purified water, glycerol; solvents, vehicles, for example, propylene glycol, triacetin, preservatives, for example, sulfates, sodium nitrite, propionic acid, sorbic acid, benzoic acid, disodium ethylene diaminetetraacetic acid (EDTA), flavoring agents, for example, alcohols, ethers, aldehydes , ktones, lactones, phenols, flavor enhancers, for example, monosodium glutamate (MSG), monopotassium glutamate, calcium diglutamate (CDG), guanosine disodium guanylate monophosphate, sodium guanylate, inosinic acid and its salts, L-leucine; antioxidants, for example, ascorbic acid, sodium ascorbate, calcium ascorbate, fatty acid esters of ascorbic acid, tocopherols, alpha-tocopherol, gamma-tocopherol, delta-tocopherol, propyl gaiate, octyl gaiato, erythorbic acid, sodium erythorbate, dodecyl gaiato, tertiary butyl hydroquinone (TBHQ), butylated hydroxyanisol (BHA), butylated hydroxytoluene (BHT), citric acid, 4hexylresorcinol; color retention agents, dyes or paints; sequestrants, emulsifiers, for example, lecithins, monoglyceride, acetylated monoglyceride and lactated monoglyceride, sugar ester, sorbitan ester, polyglycerol ester, calcium lactate stearoyl, stabilizers, acids, bases, and / or anti-caking agents, for example, calcium silicate, magnesium carbonate, sodium aluminosilicate. Other known flavor ingredients that are safe for use in consumer products may be known to those skilled in the art, such as those ingredients listed in reference texts such as S. arctander, Perfume and Flavor Chemicals, 1969,

Petition 870190016697, of 02/19/2019, p. 45/77

23/49

Montclair, New Jersey, USA, which is incorporated herein by reference in its entirety.

[0046] The present description of the taste modulator and / or flavor compositions can be in the form of unique ingredients, or unique mixtures of flavoring ingredients or in an encapsulated form, for example, the composition trapped within a solid matrix that can include wall formation and plasticizing materials such as mono-, di- or trisaccharides, natural or modified starches, hydrocolloids, cellulose derivatives, polyvinyl acetates, polyvinyl alcohol, proteins or pectins. Examples of particularly useful matrix materials include, for example, sucrose, glucose, lactose, levulose, fructose, maltose, ribose, dextrose, isomalt, sorbitol, mannitol, xylitol, lactitol, maltitol, pentathlon, arabinose, pentose, xylose, galactose, maltodextrin, dextrin, chemically modified starch, hydrogenated starch hydrolyzate, succinylated or hydrolyzed starch, agar, carrageenan, gum arabic, acacia gum, tragacanth, alginates, methyl cellulose, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropylmethyl cellulose, gelatin, derivatives alginate and mixtures thereof. Encapsulation is well known to those skilled in the art, and can be carried out, for example, using techniques such as spray drying, agglomeration or extrusion, or coating encapsulation, including coacervation and complex coacervation techniques. In some embodiments, the taste and / or taste modulation compositions can be in one or more of the ways described above.

5. Use in consumer products:

[0047] The composition of taste modulation or compositions of

Petition 870190016697, of 02/19/2019, p. 46/77

The flavor of the present description of the matter as described above can be advantageously used within a wide variety of consumer products intended to be eaten, drunk or otherwise consumed.

[0048] In certain embodiments, the present description of the matter further provides a consumer product comprising: (i) a taste modulator or flavor composition comprising at least one compound of Formula (I); and (ii) a basic consumer product.

[0049] In certain embodiments, the flavor composition comprises at least one HIS and / or another non-HIS sweetener. In another embodiment, the non-HIS flavor composition contains HIS and / or non-HIS sweeteners. In such embodiments, the HIS or non-HIS sweetener can be added separately to the consumer product.

[0050] The present description of the subject matter also provides a method of modulating the taste profile of a consumer product, such a method comprising (i) mixing at least one compound of Formula (I) to form a taste modulation composition or flavor composition, and (ii) mixing the taste modulation or flavor composition with a basic consumer product.

[0051] The compounds of the formula (I) described here can be used for their taste modulating properties to benefit a consumer product formulation that may optionally include HIS or another ingredient with an undesirable taste characteristic (i.e. consumer product) base with HIS or other ingredient with undesirable taste characteristics and, optionally, additional formulation component, ie support materials,

Petition 870190016697, of 02/19/2019, p. 47/77

25/49 flavoring, caloric sweeteners) simply by adding one or more compounds of formula (I) to the formulation and consumer product using conventional techniques and methods. Thus, in an alternative embodiment, the description of the material also provides a method for improving, perfecting, or modifying the taste properties of a consumer product formulation comprising an HIS or other ingredient with an undesirable taste characteristic, where at least one compound of formula (I) is added to the consumer product formulation in an effective amount to modulate the consumer product grades.

[0052] In some embodiments, the compounds of formula (I) are present in the consumer product in an amount less than about 0.1 parts per million (ppm), optionally less than or equal to about 0.01 ppm, optionally less than or equal to about 0.001 ppm by weight. In some embodiments, the compounds of formula (I) are present in the consumer product in an amount less than about 0.1 parts per billion (ppb). In other embodiments, the compounds of formula (I) are present in the consumer product in an amount less than or equal to about 0.10 parts per trillion (ppt) by weight. In specific embodiments, in the food and beverage consumption products, the compounds of the formula (I) are present in an amount of about 0.0001 ppt to about 1% by weight.

[0053] In still other embodiments, the compounds of Formula (I) are present in the consumer product in an amount less than its odor detection limit. In certain embodiments, the compounds of formula (I) are present in the consumer product in an amount less than the

Petition 870190016697, of 02/19/2019, p. 48/77

26/49 quantity in which the specific flavor characteristic for the compounds is detected by the taster.

[0054] The amount of HIS and / or non-HIS sweetener in consumer products varies widely and depends on the type of consumer product and the impression of the desired sweeteners in the consumer product. In certain embodiments, the consumer product may further comprise one or more natural or synthetic sweeteners (for example, all-calorie sweeteners and / or low-calorie sugar substitutes) in addition to HIS. Non-limiting examples of such natural sweeteners include monosaccharides (for example, fructose, glucose, mannose, rhamnose, xylose, D-tagatose, tagatose, agalactose, allulose) disaccharide (eg, sucrose, lactose, maltose), trehalose, galactose, ribulose , threose, arabinose, lixose, alose, altrose, inverted sugar, galactooligosaccharide, aldotriose, fructooligosaccharides, tetrasaccharides, mannan oligosaccharide, malto-oligosaccharide, dextrins, raffinose, sugar alcohol (xeploid, lactose, mannitol, lactate, erythrolitol, lactate, erythrolitol, lactate, , sorbitol, xylitol, galactitol) corn syrup, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, sugar dice, fructanas, raw honey, maple sap, maple syrup, maple sugar, sap walnut, birch sap, maple sap, dense wood sap (Ironwood), molasses, molasses sugar, sugar cane, palm sugar, raw sugar, rice syrup, sorghum, sorghum syrup, syrup cassava, malt syrup, barley malt syrup, barley malt powder, sugar beet, caramel, locust bean syrup, agave insulin, agave nectar, agave syrup, or mixtures thereof.

Petition 870190016697, of 02/19/2019, p. 49/77

Thus, the amount of one or more compounds and / or taste modulation compositions and / or flavor composition of the present description of the material in the consumer product will vary correspondingly depending on the amount of HIS sweeteners in the product. consumption, as well as the quantities and types of other ingredients of consumer product components, including any additional sweeteners. These and other factors will influence the determination of the amount of the compounds of the present description in a consumer product comprising an HIS that is effective in modulating the HIS undesirable taste characteristic. Based on such factors and the teachings of this description, those skilled in the art of formulating flavorings and / or consumer products can determine the appropriate and effective amount of one or more compounds and / or one or more taste modulation compositions and / or one or more flavor compositions of the present description of the subject matter to help modulate the HIS notes in a consumer product.

[0056] In an embodiment of the description of the matter, the consumer product containing the taste modulation composition or flavor composition having one or more of the compounds of the formula (I) may further comprise one or more high intensity sweeteners selected from the group consisting of: 1,2benzothiazole-3 (2H) -one 1,1-dioxide (saccharin) or its sodium salts; methyl L-a-aspartyl-L-phenylalaninate (aspartame);

acesulfame potassium (Ace-K or acesulfame K); 1,6-dichloro1,6-dideoxy- [3-D-fructofuranosyl-4-chloro-4-deoxy-a-Dgalactopyranosideneotame (sucralose); (3S) -3- [3- (3Hydroxy-4-methoxyphenyl) propylamino] -4 - [[(2S) -l-methoxy-1-oxo-3phenylpropan-2-yl] amino] -4-oxobutanoic (advantame ); acid

Petition 870190016697, of 02/19/2019, p. 50/77

28/49 (3S) -3- (3,3-Dimethylbutylamino) -4 - [[(2S) -l-methoxy-1-oxo-3-phenylpropan-2-yl] amino] -4-oxobutanoic (neotame), L -aaspart-N- (2,2,4,4-tetramethyl-3-tietanyl) -D-alaninamide (alitame); Sodium N-cyclohexylsulfamate (cyclamate) and its salts (for example, calcium cyclamate, sodium cyclamate, magnesium cyclamate, potassium cyclamate), and some sugar alcohols (e.g., xylitol), and combinations thereof.

[0057] In a further embodiment of the description of the subject matter, the consumer product containing the taste modulation composition or the flavor composition having one or more of the compounds of formula (I) may further comprise one or more di-terpene glycosides , such as Stevia-derived sweeteners, selected from the group consisting of all the

sheet and extract the of Stevia crude, modified extracts in Stevia, compounds polyglycosylated steviol mono-, di- and polyglycosylated powder of green Stevia, Rebaudiosideo A (Reb THE) , Rebaudiosideo B, Rebaudiosideo C, Rebaudiosideo D, Rebaudiosideo D2, Rebaudiosideo E, and Rebaudiosideo F, Rebaudiosideo G, Rebaudiosideo H, Rebaudiosideo I, Rebaudiosideo J, Rebaudiosideo K, Rebaudiosideo K, Rebaudiosideo M, Rebaudiosideo N, Rebaudiosideo The, Rebaudiosideo Q, Rebaudiosideo R, Rebaudiosideo s, Rebaudiosideo v, Rebaudiosideo W, Rebaudiosideo X, Rebaudiosideo KA, Dulcosideo A, Rebaudiosideo, Steviosideo , and

other modified stevioglycosides. Non-limiting examples of HIS-derived Siraitia grosvenorii include modified and unmodified extracts (i.e., Luo Han Go extracts or Monk fruit juice) and mogrosideos (for example, mogrosideos IV, mogrosideos V, siamenosideo I, and 11-oxo mogrosideos V).

Petition 870190016697, of 02/19/2019, p. 51/77

29/49 [0058] In another embodiment of the description of the matter, the consumer product contains a composition of taste modulation or flavor composition having at least one of the compounds currently described in formula (I) and still comprising an extract of Siraitia grosvenorii, optionally (4Z, 7Z) -decadienal and an extract of Siraitia grosvenorii. [0059] In yet another embodiment of the subject matter of the description, the consumer product contains a taste modulation composition or flavor composition having at least one of the described compounds of formula (I) and also comprising methyl L-CC-aspart -Lphenylalaninate, and optionally (4Z, 7Z) -decadienal and methyl L-cc-aspartyl-L-phenylalaninate. [0060] In yet another embodiment of the description of the matter, the consumer product contains a taste-modulating composition or flavoring composition having at least one of the described compounds of Formula (I) and further comprising 1,2-benzothiazole-3 (2H ) -one, 1,1-dioxide (saccharin) or its sodium salts, optionally (4Z, 7Z), decadienal and 1,2-benzothiazole-3 (2H) -one 1,1-dioxoxide (saccharin) or its salt sodium. [0061] Yet another embodiment of the description of the matter, the consumer product contains a taste modulation composition or flavor composition having at least one currently described compound of the formula (I) and further comprising optionally potassium acesulfame (4Z, 7Z ) -decadienal and acesulfame potassium. [0062] In a further embodiment of the description of the matter, the consumer product contains a taste modulation composition or flavor composition having at least one of the currently described compounds of Formula (I) and yet

Petition 870190016697, of 02/19/2019, p. 52/77

30/49 comprises 1,6-dichloro-1,6-dideoxy-P-D-fructofuranosyl-4chloro-4-deoxy-CC-D-galactopyranosideneotame. [0063] In yet another embodiment of the description of the matter, the consumer product contains a taste modulation composition or flavor composition having at least one compound currently described of Formula (I) and further comprising (3S) -3- [ 3- (3-hydroxy-4methoxyphenyl) propylamino] 4 - [[((2S) -l-methoxy-1-oxo-3-phenylpropan-2-yl] amino] -4-oxobutanoic, optionally (4Z, 7Z) —decadienal and acid (3S) -3- [3- (3-Hydroxy-4methoxyphenyl) propylamino] -4 - [[(2S) -1-methoxy-1-oxo-3phenylpropan-2-yl] amino] -4-oxobutanoic. [0064] Still in a further embodiment of the description of the matter, the consumer product contains a taste modulation composition or taste composition having at least one of the currently described compounds of Formula (I) and still comprising acid (3S) -3 - (3,3-dimethylbutylamino) -4 - [[(2S) -1methoxy-1-oxo-3-phenylpropan-2-yl] amino] -4-oxobutanoic (neotame), optionally (4Z, 7Z) -decadienal and (3S) -2 (3,3-dimethylbutylamino) -4 - [[(2S) -1-methoxy-1-oxo-3-phenylpropan-2-yl] amino] -4-oxobutanoic acid.

[0065] In certain other embodiments, the consumer product comprises at least one non-HIS ingredient with undesirable taste characteristics. In yet another embodiment, the non-HIS ingredient with unwanted taste characteristics can be added separately to the consumer product. Such non-HIS ingredient with undesirable taste characteristics include, but are not limited to, cocoa, coffee, caffeine, theobromine, diketopiperazines, amino acids, bitter peptides, proteins

Petition 870190016697, of 02/19/2019, p. 53/77

31/49 (eg vegetable proteins, barracks, soy, wheat), hydrolyzed proteins, naringin, taurine, guarana, chlorogenic acid, preservative (eg potassium salts, sodium salts), zinc salts, isoflavones, polyphenols , menthol, quinine, certain essential oils (eg peppermint oil), Maillard reaction products, beer, hops, humulone, isohumulone, humulinone, lupulone, hulupona, tannins, caffeic acid, or esters thereof, terpenoids, salts of metal, certain active pharmaceutical ingredients (eg acetaminophen, ibuprofen, salicylic acid, dextromethorphan, guaifenesin, acetylsalicylic acid, kinetidine, ranitidine, amoxicillin, loperamide), quinidine, genetian root extracts, cinchona bark extracts, polyphenols (eg , catechin, epicatechin, epicatechin gaiato, gallic acid, epigalocatechin, epigalocatechin gaiato), ometa-3 fatty acids, alcohols, vitamins (for example, B vitamins) and minerals.

[0066] The amount of one or more taste modulating compounds and / or compositions and / or flavor compositions of the present description of the subject matter in the consumer product will vary correspondingly depending on the amount of ingredients with undesirable taste characteristics in the consumer product , as well as the quantities and types of other ingredients of the consumer product component. These and other factors will influence the determination of the amount of the compounds of the description currently described in a consumer product comprising ingredients with the undesirable taste characteristic that is effective in modulating the taste profile of the consumer product. Based on such factors and the teachings of this description, those technicians on the subject of

Petition 870190016697, of 02/19/2019, p. 54/77

32/49 flavoring formulation and / or consumer product can determine the appropriate and effective amount of one or more compounds and / or one or more taste modulation compositions and / or one or more flavor compositions of the present description of the matter to modulate the taste profile of the consumer product.

[0067] Examples of consumer products of the present description of the mateira include food products, for example, baked products, sauces, soups, appetizer foods, confectionery products, dairy products, baby foods, condiments and preservatives; drinks, oral care products; drugs, dog food, and animal food / feed. This list of products is determined by way of illustration and should not be listed in any way as limiting.

[0068] Non-limiting examples of drinks, for example, ready-to-drink drinks, beverage concentrates, include carbonated and non-carbonated soft drinks, frozen ready drinks, coffee drinks, tea drinks, dairy drinks, soft drinks in powder, flavored waters, improved waters, sports drinks, fruit juice and fruit juice flavored drinks, wine sodas, non-alcoholic ready-made cocktail drinks, and flavored alcoholic drinks. Such drinks can optionally contain a flavoring, natural or synthetic. A particular class of drinks for which the present composition and methods are useful is the light diet drink (or sodas), such as colas, citrus and flavored fruit drinks and the like. In some embodiments, the consumer product is a concentrate of the flavoring product to be used by the consumer to flavor water or another drink,

Petition 870190016697, of 02/19/2019, p. 55/77

33/49 for example, a packaged flavor, flavor tablet or flavor enhancing drops.

[0069] In certain embodiments, the consumer product of this description is a cooked product. Cooked products as used here include ready-to-eat products, ready-to-cook products, flours, and mixtures requiring preparation before serving. Non-limiting examples of baked foods include cakes, cookies, cookies, brownies, muffins, rolls, baguettes, donuts, pies, strudels, pastas, croissants, biscuits, bread, bread products and rolls.

[0070] Non-limiting examples of confectionery products include chewing gum, hard candy, elastic texture candy, caramel, gummy candy, and chocolates. Non-limiting examples of dairy products include ice cream, puddings, and yogurts. Non-limiting examples of condiments and preservatives include syrups, marinades, sauces, condiments, ketchup, salad dressings, and preservatives and fruit preparations. Non-limiting examples of cereals and bars include breakfast cereals, breakfast bars, protein bars, granola bars, cereal coatings and porridge.

[0071] In certain embodiments, the composition of the description of the matter can be used in pharmaceutical products such as cough syrup or other liquid pharmaceutical formulations, chewable tablets or pharmaceutical dosage forms in the form of an inhalation mist, a sweet, chewable gum , or hard lozenge. Non-limiting examples of oral care products include drugs, for example, throat lozenges, vitamins, chewables, nebulizers,

Petition 870190016697, of 02/19/2019, p. 56/77

34/49 medicinal drops, toothpaste, dental gel, mouthwash, mouthwash, oral film strips, and mint flavored breath sprays. Non-limiting examples of drugs include decongestants, cough mixtures, throat lozenges, indigestion preparations, oral pain relievers, tablets, capsules, drops, etc. In some embodiments, the subject description compositions can be added, directly or indirectly, for a pharmaceutical dosage form, such as a tablet, capsule, drops or lozenge, which also contains an active therapeutic agent. The subject description compositions can be added to improve the taste properties of the formulations described in International Application Publication No. WO 2007/089652, which is incorporated herein by reference in its entirety.

[0072] In another embodiment, a composition of the description of the matter is added, directly or indirectly, to a pharmaceutical dosage form (for example, a tablet, capsule, drops, lozenge, or syrup) that contains a therapeutically active agent ( for example, a medication such as dextromethorphan or another antitussive drug). For example, an embodiment of the description of the subject provides a cough or lozenge tablet containing a composition of the described subject.

[0073] In certain embodiments, a composition of the subject description can be combined with therapeutically active agents including, for example, analgesics, such as ibuprofen and acetaminophen; laxatives, such as phenophthalein dioctisodiosulphosuccinate; anorexics, such as amphetamines and phenylpropanolamine, antacids, such as

Petition 870190016697, of 02/19/2019, p. 57/77

35/49 calcium carbonate, antiasthmatics, such as theophylline, antidiabetics, such as diphenoxylate hydrochloride, antiflatulence such as simeticon, anti-migraine agents such as ergotamine tartrate, antipsychotics such as haloperidol, antispasmodics or sedatives, such as phenobarbital (with or without atropine), antihyperactive agents, such as methyldopa and methylphenidate; tranquilizers, such as benzodiazepines, hydroxyzine meprobamates and phenothiazines, antihistamine agents, such as chlorpheniramine maleate, pyrilamine maleate, doxylamine succinate, bromopheniramine maleate, phenyltholoxamine citrate, phenylchloramine hydrochloride such as phenylchloramine and hydrochloride such as phenyl chloride propanolamine HCI, phenylephrine HCI, phenylpropanolamine bitartrate, and pseudoephethrine sulfate or hydrochloride, beta blockers, such as propranolol; anti-alcoholism agents, such as disulfra, cough suppressants, such as benzocaine and dextrometorfan, fluoride supplements, such as sodium fluoride, local antibiotics, such as tetracycline and cleocine, corticosteroid supplements, such as predinisone / prednisolone; anti-goiter agents, such as cholcicin and allopurinol; anti-epileptics, such as sodium phenytoin, anti-dehydration agents, such as electrolyte supplements, antiseptics, such as cetyl pyridinium chloride, anti-cavity agents, such as urea, and the like.

[0074] In certain embodiments, the subject description compositions are included in pharmaceutical dosage forms (for example, chewing gum or lozenges) containing nicotine in order to modulate bitterness and taste

Petition 870190016697, of 02/19/2019, p. 58/77

36/49 nicotine irritant. In many commercial products designed to stop smoking, nicotine is present in the form of nicotine polacrylex. The nicotine polacrylex is the nicotine bond in an ion exchange resin such as a weak acid, polacrylex resin having a polymethacrylic acid / divinylbenzene polymer matrix and having a hydrogen ion form. Commercial examples of ion exchange resins include Amberlite ™ IRP64 (available from Rohm and Haas, now from Dow Chemical Co., Midland, MI) and Purolite ™ C115HMR (available from Purolite Co., Bala Cynwyd, PA). An exemplary commercial product, Commit®, is commercially available on GlaxoSmithKline (Middlesex UK), as a dissolvable lozenge containing either 2 mg or 4 mg of nicotine.

[0075] Nicotine-containing chewing gum and lozenges are also commercially available under the trade name Nicorette® (eg Nicorette® White Ice ™ Mint), Nicotinell®, and unbranded, generic versions thereof. These formulations typically contain 2 mg or 4 mg of nicotine per serving unit. The compositions of the described material can be used to improve the properties of the formulations described in the US application. No. 2007/0014887, or publication EP 1 107 7 30, each of which is incorporated herein by reference in its entirety.

[0076] In certain embodiments, the consumer product is a concentrated sweetener. Non-limiting examples of suitable concentrated compositions include syrups and table sweeteners in powder or tablet form. In an exemplary embodiment, the consumer product is provided in the form of multiple packages, or individual packages, in which the

Petition 870190016697, of 02/19/2019, p. 59/77

37/49 sweetener can be stored, distributed and used. Optionally, the concentrated sweetener composition can include one or more natural flavorings.

[0077] In certain embodiments, the consumer product is animal food or domestic animal food, including animal nutrition and care products. Non-limiting examples of such animal feed and animal feed include compound feed, liquid feed, feed (for example, premixtures, feed rations, protein or mineral supplements), wet dog food or

canine biscuits or goodies, and food of cat wet or dry. [0078] The matter described also provides a method for modulate the feature of I like one sweetener high

intensity comprising the addition of at least one compound of the present description of the sweetener matter in an amount sufficient to provide the taste profile closest to the taste profile provided through the use of sugar. [0079] In one embodiment, of the material described, the consumer product comprises at least one of the described compounds and aspartame. Non-limiting examples of such consumer products include diet soda and other light / light drinks, juices, wine soda, cocoa mixes, teas, instant coffee, milk drinks, shake mixes, yogurt, table sweeteners, breakfast instant, breakfast cereals, frozen dessert, gelatin, puddings, topping mixes, chewing gum, mint spray, laxatives, and chewable vitamin supplements.

[0080] In another embodiment of the description of the matter, the consumer product comprises at least one compound

Petition 870190016697, of 02/19/2019, p. 60/77

38/49 described here and one or more Stevia-derived sweeteners. In yet other embodiments of the subject described, the consumer product comprises (4Z, 7Z) -decadienal and Rebaudiosideo A. Non-limiting examples of consumer products for which this embodiment is particularly well suited include beverage products (diet soda and other drinks soft drinks, flavored waters), yogurt, cereal, chewing gum, soft and hard sweets, table sweetener, and pharmaceuticals. In a further embodiment of the described material, the consumer product comprises at least one of the compounds described herein and an extract of Siraitia grosvenorii.

[0081] In yet another embodiment of the described material, the consumer product comprises at least one of the compounds described and methyl-L-CC-aspartyl-L-phenylalaninate, optionally (4Z, 7Z) -decadienal and methyl-L-CC-aspartyl -Lphenylalaninate. Non-limiting examples of suitable consumer products include diet soda and other soft drinks, juices, table soda, instant breakfast, breakfast cereal, frozen desserts, gelatin desserts, puddings, topping mixes, chewing gum, mint spray, laxatives, and chewable vitamin supplements.

[0082] In yet another embodiment of the described material, the consumer product comprises at least one of the compounds described and 1,2-benzothiazole-3- (2H) -one-1,1-dioxide (saccharin) or its sodium salt , optionally, (4Z, 7Z) -decadienal and 1,2-benzothiazole-3 (2H) -one-1,1-dioxide (saccharin) or its sodium salts. Non-limiting examples of suitable consumer products include drinks, table sweeteners.

[0083] Still in other embodiments of the matter described,

Petition 870190016697, of 02/19/2019, p. 61/77

The consumer product comprises at least one of the compounds described and potassium acesulfame, optionally (4Z, 7Z) decadienal and potassium acesulfame. Non-limiting examples of suitable consumer products include cooked foods, frozen desserts, sweets, and drinks. [0084] In yet another embodiment of the subject matter of the invention, the consumer product comprises at least one of the compounds currently described and 1,6-dichloro-1,6-dideoxy-P-D ructofuranosyl-4-chloro-4-deoxy -CC-Dgalactopyranosideneotame, optionally (4Z, 7Z) -decadienal and 1,6-dichloro-1,6-dideoxy-bD-fructofuranosil-4-chloro-4-deoxyCC-D-galactopyranosideneotame. Non-limiting examples of suitable consumer products include baked goods, beverages, chewing gum, gelatins, and frozen dairy desserts.

[0085] In a further embodiment of the matter described, the consumer product comprises at least one of the compounds currently described and (3S) -3- [3- (3-hydroxy-4methoxyphenyl) propylamino] 4 - [[((2S) - 1-methoxy-1-oxo-3-phenylpropan-2-yl] amino] -4-oxobutanoic acid, optionally (4Z, 7Z) -decadienal and (3S) -3- [3- (3-hydroxy-4-methoxyphenyl) propylamino] 4 - [[(2S) -l-methoxy-1-oxo-3-phenylpropan-2-yl] amino] -4-oxobutanoic. Non-limiting examples of particularly suitable consumer products include cooked products.

[0086] Still in further embodiments of the subject described, the consumer product comprises at least one of the compounds currently described and (3S) -3- (3,3-dimethylbutylamino) -4 - [[((2S) -l-methoxy-l -oxo-3-phenylpropan-2yl] amino] -4-oxobutanoic (neotame), optionally (4Z, 7Z)

Petition 870190016697, of 02/19/2019, p. 62/77

40/49 decadienal and (3S) -3- (3,3-dimethylbutylamino) -4 - [[(2S) -1methoxy-1-oxo-3-phenylpropan-2-yl] amino] -4-oxobutanoic acid.

Non-limiting examples of particularly suitable consumer products include cooked products.

[0087] In another aspect, the material currently described provides a method for modulating the taste characteristics of a consumer product comprising one or more characteristics of bitterness, astringency, metallic or other undesirable taste characteristics by adding the product base to the base. consumption of an effective amount of at least one compound of formula (I) and / or a taste modulation composition comprising at least one product of formula (I) and / or a flavor composition comprising at least one compound of formula (I ). As used herein, the term effective amount means the amount of said product of formula (I) and / or a modulation composition comprising at least one compound of formula (I) in a consumer product capable of imparting a less unpleasant taste profile. for the product. The effective amount will vary widely depending on other ingredients present, their relative amounts, and the desired effect.

EXAMPLES [0088] The matter currently described will be better understood by reference to the following examples, which are provided as examples of the subject matter of the invention, and not by way of limitation.

Example 1 - Taste composition (Rebaudioside A) improves taste:

[0089] Two flavor compositions for taste comparison were prepared according to the following table:

Petition 870190016697, of 02/19/2019, p. 63/77

41/49

Table 1

Control THE Water 99.97% 99.47% Rebaudiosideo A 97% (PureCircle®) 0.03% 0.03% 0.1 parts per billion (ppb) solution of (4Z, 1Z) -decadienal in ethanol - 0.5%

[0090] The percentages shown are in parts by weight. Three experienced trained analysts evaluated the two sweet-tasting compositions. All three indicated that the composition of flavor A was much clearer with a more significant retro-taste than the control.

Example 2 - Composition of flavor (methyl-L-Ot-aspartyl-L-phenylalaninate) flavor improvement:

[0091] Two flavor compositions for taste comparison were prepared according to the following table:

Table 2

Control THE Water 99.98% 99.97% methyl L-a-aspartyl-L-phenylalaninate 0.02% 0.02% 10 ppb of the decadienal (4Z, 7Z) solution in ethanol - 0.01%

[0092] The percentages shown are in parts by weight. Three experienced trained analysts evaluated the two sweet-tasting compositions. All three indicated that the composition of flavor A had a more significant retro-taste than the control.

Example 3 - Flavor composition (Siraitia grosvenorii extract) flavor improvement:

[0093] Two flavor compositions for taste comparison were prepared according to the following table:

Petition 870190016697, of 02/19/2019, p. 64/77

42/49

Table 3

Control THE Water 98.5% 98.4% Siraitia grosvenorii (Monkfruit) juice 1.5% 1.5% 10 ppb of the decadienal (4Z, 7Z) solution in ethanol - 0.10%

[0094] The percentages shown are in parts by weight. Three experienced trained analysts evaluated the two sweet-tasting compositions. All three indicated that the composition of flavor A had a more significant retro-taste than the control. Example 4 - Improvement in the taste of chewing gum:

[0095] Three samples of chewing gum were prepared for taste comparison (1) a control sample without any taste modulation component; (2) sample A comprising a commercial modulating flavor composition to modulate the undesirable HIS taste characteristic; and (3) sample B in which 0.1% of the solvent in the commercial taste modulating flavor composition of sample A was replaced with 0.1% (4Z, 7Z) -decadienal to produce a modulating flavor including the compound of flavor modulation, all as shown in Table 4. Base chewing gum components are components known to those skilled in the art and used to provide typical chewing gum properties and include elastomers (eg, polyisobutylene, polybutylene, isobutylene-isoprene copolymers , styrenobutaidene copolymers, polyvinylacetate, natural rubber, jelutong, lechi caspi, Perillo); elastomeric plasticizers (eg, partially hydrogenated resin glycerol ester, oil rosin glycerol esters, methyl and

Petition 870190016697, of 02/19/2019, p. 65/77

43/49 partially hydrogenated methyl esters of rosin); waxes (for example, polyethylene, beeswax, carnauba, paraffin); fats, oils, emulsifiers, fillers (for example, calcium carbonate, magnesium carbonate, aluminum hydroxide, magnesium and aluminum silicates, clay, alumina, cellulose polymers); texturizers (eg hydrogenated and partially hydrogenated vegetable oils, glycerol monostearate, cocoa butter, palmitic acid, oleic acid, linolenic acid).

Table 4

Control Sample A Sample B Base components of chewing gum 99.6% 99.5% 99.5% 97% Rebaudioside (PureCircle®) 0.4% 0.4% 0.4% Commercial taste modulation flavoring - 0.1% - Modulating flavoring including taste modulating compound - - 0.1%

[0096] The percentages shown are in parts by weight. During the course of the separate test sessions, a total of twenty experienced trained analysts evaluated the three chewing gum samples and found that the Be sample provided a better taste than both the control and Sample A.

Example 5 - Yogurt improvement:

[0097] The samples were prepared to evaluate the effect of a modulation composition containing (4Z, 7Z) -decadienal with a yogurt sweetened with reduced sugar Stevia.

[0098] A base of reduced sugar yogurt (control) was prepared with 7.5% sugar, 68 ppm Reb A 97 and skimmed natural yogurt. The test sample was the control plus 0.05% of the modulation composition. The modulation composition

Petition 870190016697, of 02/19/2019, p. 66/77

44/49 containing 0.001% of a 0.01% (4Z, 7Z) -decadienal cut in conjunction with other modulating agents. The sensory evaluation was carried out by an analysis panel with 5 people.

[0099] All 5 members indicated that the test sample had less persistent retro-taste than the control. Two panelists indicated that the test sample was more creamy than the control. A panelist noted an improvement in the candy profile.

Example 6 - Improved taste of monk fruit juice [0100] A taste comparison was carried out by combining and mixing 0.000001% cut of 1% of 2,6nonadienal (1% in ethanol) in ethyl acetate and used in a 0.10% dilution in a monk fruit juice drink in water, where concentrated monk fruit juice was present in 0.15%. Three trained analysts evaluated the combination against a monk fruit juice control without the taste modulation compound. The resulting combination demonstrated a modulation of retro-notes, that is, an undesirable taste profile, of monk fruit juice.

[0101] Examples 7 and 8 show exemplary embodiments of additional low-calorie food and beverage products according to the subject currently described.

Example 7 - Flavored water drink:

[0102] AceK and a dilution of 1 part per trillion (4Z, 7Z) -decadienal in ethanol are combined and then mixed with a natural strawberry flavoring. The resulting mixture is added in treated water.

Example 8 - Low calorie baked product (cookie) with

Petition 870190016697, of 02/19/2019, p. 67/77

45/49 concentrated sweetener:

[0103] Rebaudioside A 97% and (4Z, 7Z) -decadienal are mixed to form a concentrated sweetener. Cookies are prepared by mixing concentrated sweeteners with salt, sugar, baking soda, flavoring, and reducing / buffering. Eggs and then flour were added to the mixture to make the cookie dough. Cookies were poured as a measure of quantity (approximately one teaspoon quantity) onto a cookie sheet and baked at 420 ° F for 8 minutes. Example 9 - Synthesis of 4Z, 7Z-decadienal:

[0104] The synthesis of cis-3hexenyltriphenylphosphonium bromide (2 steps from cis-3-hexanol): under a layer of N ₂ , cis-3-hexenol (.4 mol), THF (s / s = 10) and triethylamine (2 eq.) were combined and cooled to 0 ° c. Methanesulfonyl chloride (1.5 eq.) Was added dropwise by addition to funnel. Thirty minutes after adding the chloride, GC of the reaction mixture showed no starting material. The reaction mixture was poured into diethyl ether, washed with 10% HCL, then brine, then saturated NaHCCb, then brine again. The organic material was dried over MgSCg and concentrated in an orange oil. The crude cis-3hexenylmesylate, without further purification, was diluted with diethyl ether (s / s = 10) and added dropwise in a solution of liter bromide (1.5 eq.) And diethyl ether (s / s = 4 ) at room temperature. After stirring overnight, the reaction mixture was poured into brine. The organic phase was separated and the aqueous phase extracted with diethyl ether three times. The ether extracts were dried over MgSO ₄ and concentrated in a crude cis-3-hexenylbromide, which could be used as is, for the next step. Cis-3-hexenylbromide

Petition 870190016697, of 02/19/2019, p. 68/77

46/49 was diluted with acetonitrile (s / s = 10), combined with PPh ₃ (1.5 eq.) And refluxed for 36 hours. After removing acetonitrile under reduced pressure, a 1: 1 mixture of hexanes: diethyl ether was added to the reaction flask and refrigerated overnight. The resulting solid was filtered and washed with diethyl ether until a solid sample showed no more than PPh ₃ by ^X H NMR. After drying in vacuo, cis-3-hexenyltriphenylphosphonium bromide was collected.

[0105] Synthesis of 3- (1,3-dioxolan-2-yl) propanol: ethylene acetal acrelein was combined with toluene (s / s = 1) Rh (CO) 2Acac (.0015 eq.) And PPh ₃ (. 0078 eq.) In an autoclave. CO / H2 (1: 1) was added to the reactor at 250 psi and the contents of the vessel stirred at 65 ° C. after 48 hours, the reaction was completed, resulting in a mixture of approximately 5050 linear / branched products. Toluene and low boiling impurities were removed by distillation (20T, 35 ° C in the bath, 24 ° C bulb). Fractional distillation (3-feet per column, r / r = 12/1, .78T, 65 ° C bath, 52 ° C bulb) removed most of the branched product. Then, in the short route distillation (.881, 65 ° C bath, 36 ° C bulb) the pure linear product 3- (1,3dioxolan-2-yl) propanal was provided.

[0106] Synthesis of 2 - ((3Z, 6Z) nona-3,6-dienyl) -1, 3dioxolane: 3- (1,3-dioxolan-2-yl) propanal was then used for a Wittig reaction. Specifically, cis-3hexenyltriphenylphosphonium bromide (1 eq.) Was added to a round-bottom flask equipped with an addition funnel. After evacuating the flask and purging the N2, diethyl ether (s / s = 2) was added to form a mixture with the salt. At room temperature, n-BuLi (1.5M in hexanes, 1 eq.) Was added to the wort for 1 hour dropwise, and stirred for one hour

Petition 870190016697, of 02/19/2019, p. 69/77

Additional 47/49 to form the ileto. The reaction was cooled to 35 ° C in an acetone bath with dry ice. 3- (1,3-dioxolan-2yl) propanal (1 eq.) In diethyl ether (s / s = 10) was then added dropwise to the ylide. The reaction was allowed to warm to room temperature and stirred overnight. The saturated NH ₄ C1 was added to the reaction mixture and stirred until all the solid was dissolved. The mixture was extracted 3 times with diethyl ether, washed with 5% HCI, then saturated NaHCO ₃ , then brine. The ether extracts were dried over MgSO ₄ and concentrated. The concentrated extracts were filtered with a 1: 1 mixture of diethyl ether: hexanes. The filtrate was concentrated, and after bulb-to-bulb distillation (.5T, up to 100 ° C) the product was obtained.

[0107] Deprotection of 2 - ((3Z, 6Z) ninth-3,6-dienyl) -1,3dioxolane to obtain 4Z, 7Z-decadienal: 2 - (((3Z, 6Z) ninth-3, 6dienyl) -1, 3-dioxolane was heated to 75 ° C with 50% glyoxylic acid (s / s = 2) and 1,4-dioxane (s / s = 2) overnight. After cooling, the reaction mixture was treated with 5% Na ₂ Co ₃ , extracted with diethyl ether, washed with water, dried and concentrated to ο 4Z, 7Z-crude decadienal. Fractional distillation (.44%, 35-36 ° C) resulted in 4Z, 7Z-decadienal. Example 10 - Fermentation process for the synthesis of 4Z, 7Z-decadienal:

[0108] The natural version of 4,7-decadianal was obtained first by treatment with eicosapentaenoic acid (EPA) with Thalasiosira rotula diatoms, which is grown for 3 weeks at 20 ° C under carbon dioxide using a light: dark cycle 13 : 11 in L1 medium. The cells are harvested and frozen, then bite into additional L1 medium. EPA is then added to these cells in neutral buffer at room temperature and

Petition 870190016697, of 02/19/2019, p. 70/77

48/49 stirred for 3 hours. The sample was extracted with ethyl acetate and analyzed by gas chromatography, which confirmed the presence of 2.4.7 = decatrienal. This product is then treated with the strain of Saccharomyces cerevisiae and D-glucose at pH 7.5, buffer at 30 ° C for 10 minutes. The crude fermentation crude was extracted with ethyl acetate and analyzed by gas chromatography, which confirmed the presence of the desired 4.7 decadienal.

[0109] Although the present description of the matter and its advantages have been made in detail, it should be understood that various changes, substitutions and alterations can be made here without departing from the spirit and scope of the description of the matter as defined by the attached claims. In addition, the scope of the present description is not limited to the particular embodiments of process, machine, fabrication, material composition, means, methods and steps described in the report. As a technician in the subject will easily perceive, from the description of the material currently described, the processes, machines, manufacturing, material compositions, means, methods, or steps, currently existing or old to be developed that perform substantially the same function or achieve substantially the same result as the corresponding embodiments described here can be used according to the subject currently described. Consequently, the appended claims are intended to include within its scope such processes, machines, manufacturing, compositions of matter, means, methods or steps.

[0110] From the description above, several modifications and changes in the compositions and methods will occur for the

Petition 870190016697, of 02/19/2019, p. 71/77

49/49 technicians on the subject. All such modifications come from the scope of the attached claims that are intended to be included in these claims.

[0111] Patents, patent applications, product publications, product descriptions, and protocols are cited during this patent application, the description of which is incorporated herein by reference in its entirety for all purposes.

Claims (14)

1. Flavor modulating compound, characterized by being represented by the formula I: ^X '(I) where the dotted lines can both have a single bond or one of the dotted lines is a double bond and the other a single bond, and X represents an aliphatic or branched C1-C9 alkyl group or an alkenyl group C1-C9 or branched alkenyl that incorporates one or more double bonds. 2. Compound according to claim 1, characterized in that the dotted lines can both be a single bond, or one of the dotted lines is a double bond and the other a single bond, with X representing a C6 alkenyl group -C7 that incorporates one or more unconjugated double bonds. 3. Compound, according to claim 1, characterized by the fact that the compound is produced by fermentation and enzymatic reaction process. 4. Flavor composition, characterized by the fact that it comprises one or more flavor modulating compounds, as defined in claim 1. 5. Flavor composition, according to claim 4, characterized by the fact that the flavor modulating compound is selected from the group consisting of 4-decennial; 7decennial; 4,7-decadienal; 2,4,7-decatrienal; 2,6-nonadienal, 3,6-nonadienal; 6-nonenal, and mixtures thereof. Taste composition according to either of claims 4 or 5, characterized in that the compound Petition 870190016697, of 02/19/2019, p. 73/77 2/4 flavor modulator is a mixture of two or more 4,7-decadienal isomers selected from the group consisting of (4Z, 7Z) -isomer, isomer- (4E, 7Z), isomer- (4Z, 7E), the isomer (4E, 7E), and mixtures thereof. 7. Consumer product, characterized by the fact that it comprises: (a) one or more flavor compositions, as defined in any of claims 4 to 6; and (b) a basic consumer product. 8. Consumer product according to claim 7, characterized by the fact that it also comprises at least one high intensity sweetener and / or non-HIS sweetener. 9. Consumer product, characterized by the fact that it comprises: (a) one or more compounds, as defined in claims 1 or 2; (b) at least one high intensity sweetener and / or non-HIS sweetener, and (c) a basic consumer product. 10. Consumer product according to any of claims 7 to 9, characterized in that the high intensity sweetener is selected from the group consisting of 1,2-benzothiazole-3 (2H) -one 1,1 -dioxide (saccharin) or its sodium salt; methyl-L-a-apartyl-L-phenylalaninate (aspartame); acesulfame potassium (Ace-K or acesulfame K); 1,6-dichloro-1,6-dideoxy-b-D-fructofuranosyl4-chloro-4-deoxy-CC-D-galactopyranosideneotame (sucralose); (3S) -3- [3- (3-hydroxy-4-methoxyphenyl) propylamino] -4 [[((2 S) -1-methoxy-1-oxo-3-phenylpropan-2-yl] amino] 4- oxobutanoic (advantame); (3S) -3- (3,3-dimethylbutylamino) -4 - [[(2S) -1Petition 870190016697, from 02/19/2019, p. 74/77 3/4 methoxy-1-xo-3-phenylpropan-2-yl] amino] -4-oxobutanoic (neotame), L-cc-aspartyl-N- (2,2,4,4-tetramethyl-3-tietanyl) -Dalaninamide (alitame); sodium N-cyclohexylsulfamate (cyclamate) and its salts (for example, calcium cyclamate, sodium cyclamate, magnesium cyclamate, potassium cyclamate), and some of the sugar alcohols (for example, xylitol) and combinations thereof. 11. Consumer product according to any one of claims 7 to 9, characterized by the fact that ο high intensity sweetener is derived from Stevia rebaudiana, the high intensity sweetener being selected from the group consisting of all Stevia leaf and extracts, modified Stevia extracts, mono-, di- and polyglycosylated steviol compounds, Powder of green Stevia, Rebaudioside A (Reb A), Rebaudioside B , Rebaudioside ç, Rebaudioside D, Rebaudioside D2 , Rebaudioside E, and Rebaudioside F, Rebaudioside G, Rebaudioside H, Rebaudioside I, Rebaudioside J, Rebaudioside K, Rebaudioside K, Rebaudioside M, Rebaudioside N, Rebaudioside 0, Rebaudioside Q, Rebaudioside RF Rebaudioside S, Rebaudioside v, Rebaudioside W, Rebaudioside X, Rebaudioside ΚΆ, Dulcoside THE, Rebaudioside , Stevioside, and others stevioglycosides modified, < combinations thereof • 12. Product consumption, according to with Any of them of claims 7 to 9, characterized by the fact that the high intensity sweetener is derived from Siraitia grosvenorii, the high intensity sweetener being selected from the group consisting of modified extracts or unmodified extracts, mogrosideos, and combinations of Petition 870190016697, of 02/19/2019, p. 75/77 4/4 same. 13. Consumer product according to any of claims 7 to 9, characterized in that the high intensity sweetener is selected from the group consisting of methyl La-aspartyl-L-phenylalaninate, extract from Siraitia grosvernorii, Rebaudiosideo THE; and combinations thereof. 14. Method for modulating the taste properties of a consumer product, characterized in that one or more compounds, as defined in any of claims 1 or 2, is added to the consumer product in an effective amount to modulate the flavor profile of the high intensity sweetener. 15. Method for modulating undesirable taste characteristics in a consumer product, characterized by the fact that it comprises the addition of at least one compound, as defined in any of claims 1 or 2 for the consumer product containing a high intensity sweetener and / or another ingredient with an undesirable taste profile in an amount sufficient to provide a more desirable taste or flavor profile for the consumer product.